Carrot Raisin Buckwheat Muffins

These gluten-free muffins are a great part of a healthy breakfast.  Try adding more carrots, raisins, some shredded apple, or any chopped nut for a denser, more nutritious treat.

Makes 1- 1 1/2 dozen muffins.


  • 2 1/2 cups buckwheat flour
  • 1/2 cup tapioca flour
  • 1/2 cup organic date sugar (puréed dates) or fruit purée or stevia drops
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 1 tsp ginger powder
  • 2 cups applesauce
  • 1/4 cup melted virgin coconut oil
  • 2 tsp vanilla
  • 1 cup grated carrots
  • 1/2-1 cup raisins, soaked for 10 minutes in 1/4 cup water


  • Preheat oven to 375 degrees F.  Lightly oil muffin tins or line with paper muffin cups.
  • In large bowl combine the buckwheat flour, tapioca flour, sugar, baking soda, baking powder, sea salt, and spices.  Mix well.
  • Place apple sauce into a separate bowl and add the melted coconut oil, vanilla, carrots, and raisins; whisk together.  Pour the wet ingredients into the dry and gently mix together being careful not to over mix.
  • Spoon batter into oiled muffin tins.  Bake at 375 degree F for about 25-30 minutes.  Loosen sides with a knife and gently take out of tins and place onto a wire rack to cool.

Adapted from The Whole Life Nutrition Cookbook, 2nd Edition